Ingredients:

Prep:  30 minutes.    Chill:  4 hours.  Makes:  4 main dish servings.

• 4 cups torn iceberg, Boston, or Bibb lettuce
• 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
• 1/2 of a 15-ounce can of black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
• 8 ounces chopped cooked chicken or turket (about 1 1/2 cups)
• 2 small tomatoes, cut into thin wedges
• 1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
• 1/2 cup sliced, pitted ripe olives (optional)
• 1 recipe Chile Dressing
• 3/4 cup tortilla chips (optional) 

Directions:

1. Place the lettuce in the bottom of a 2-quart clear salad bowl.  Layer ingredients in the following order:  cheese, beans, chicken, tomato, jicama, and if desired, olives.  Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap.  Chill for 4 to 24 hours.  To serve, toss lightly to coat evenly.  If desired, sprinke with tortilla chips.

Chile Dressing:  In a small bowl, stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped undrained green chile peppers, 1 1/2 teaspoons chili powder, and 1 clove garlic, minced.  Makes about 3/4 cup.

Yield:

Per 2 1/3 cups: 444 cal., 32g total fat (7g sat. fat), 73mg chol., 460mg sodium, 17g carbo, 5g fiber, 26g pro. Daily values: 21% vit. A, 50% vit. C, 18% calcium, 14% iron. Exchanges: 2 vegetables, 1/2 starch, 2 1/2 lean meat, 4 1/2 fat.